Standards are high, with many regional specialties on offer. There are some quality restaurants on the Plaza de Armas and atmospheric, if slightly touristy, dining within the Centro Turístico Cultural San Cristóbal. Meanwhile, Plaza Moré offers eateries that are positively gourmet: signs of the changing Ayacucho, perhaps. After all, how many Andean towns can boast their own 'Barrio Gastronómico' (Gastronomic Neighborhood)?
Local dishes to try include puca picante (potato and beef stew in a spicy red peanut-and-pepper sauce, served over rice), patachi (wheat soup with various beans, dried potatoes and lamb or beef) and sopa de mondongo (corn soup cooked with pork or beef, red chili peppers and fresh mint; the dish is found elsewhere in varying forms but is most typical of Ayacucho). Chicharrón (deep-fried pork) and cuy (guinea pig) are also popular. Vegetarians may accordingly be challenged to find meatless fare: chifas (Chinese restaurants) are a good bet.